Recipe By: Mildred Marks Stonebraker
Preparation Time: 1:30
Ingredients:
12 pieces cut-up chicken
1 stick butter
1/2 pound bacon
flour
salt and pepper
paprika
cream or milk for gravy
Directions:
Wash and trim chicken pieces and dry. Meanwhile, fry bacon and set aside. Melt butter in pan with bacon drippings. Mix flour, salt, pepper and paprika in paper or plastic bag. Add chicken pieces to the bag, one or two at a time, and shake. Place chicken pieces carefully in hot butter and bacon drippings. Brown on both sides, then cover loosely and cook until done. Drain on paper towels or brown paper bag. Pour all but about 1/4 cup fat from the pan, leaving brown
residue. Stir in enough of the seasoned flour that was left in the bag to absorb the grease (about 1/4 cup). Slowly stir in cream (or milk), being careful to avoid lumps. Bring to boil and adjust for thickness and seasoning.
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NOTES : This was a staple at Turkey Point. Often served in the summer with fresh baby lima beans from the garden in a butter and cream sauce, mashed potatoes and biscuits. In later years she began adding lemon pepper to the chicken and using more milk than cream for the gravy.